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July 1, 2016

Pineapple Kesari Recipe – Pineapple Kesari Bath

Usually I make Pineapple Kesari just by adding Pineapple essence and yellow food color to the normal rava kesari. I have never tried it with Pineapple chunks. Yesterday I bought a small pineapple to try this authentic pineapple kesari served in weddings, functions and Karnataka special Pineapple Gojju recipes.So this morning I made kesari bath for my Thursday Guru pooja. I followed my microwave rava kesari procedure and ingredients which I adapted from Revathy Shanmugam mam’s recipe. It came out very well, soft and flavorful. Being a Pineapple lover, I loved each and every bite of it in the kesari. But the only thing I felt was, I chopped Pineapple into big chunks thinking it would mash up in the kesari but it remained as it is. So please chop the pieces very finely or make it a coarse paste to avoiding biting chunks in between the super soft Kesari. Friends, do try this different type of kesari using pineapple for your friends & family, Enjoy!! Lets see how to make pineapple kesari recipe with step by step photos.
Check out my basic rava kesari recipe, Karnataka kesari bath recipe, Milk kesari, Semiya Kesari, Microwave rava kesari & mango kesari recipes

Wash and chop the pineapple into very small pieces or coarsely grind the pieces ( I chopped it big by mistake). Take them in a bowl and add 2 tbsp of sugar from 1 cup of sugar. Mix well and cover the bowl. Let the pineapple pieces soak in sugar for 20 minutes and becomes soft.

Take a wide plate and grease it with ghee.Set aside. In a kadai , heat 2 tbsp ghee + 2 tbsp oil.

After its heated, reduce the flame to medium and roast the cashews & raisins.Remove it in a plate after cashews turn golden and raisins bloat. Now add the rava. Rava should sizzle as soon as you add it. Roast the rava well for 2-3 minutes by staying nearby. Make sure you don’t burn the rava or change its color.Switch off the flame and let the rava be in the same kadai.

In a bowl, roll boil 2.5 cups of water adding yellow food color and soaked pineapple pieces. Do not add the sugar water in the pineapple pieces. Add the fruit alone. Cover & cook the pineapple pieces. Add this water to the roasted rava. Take care, water will splash. Now switch on the flame and keep stirring. As soon as rava becomes thick, close the kadai with a lid & simmer the flame completely. Cook the rava for 3-4 minutes.

Open the lid and mix the cooked rava. Add sugar and stir it without lumps. Do it fast, Sugar will melt, mixture will become thin and watery. Add pineapple essence.

Keep stirring till the kesari starts to leave the sides of pan. As soon as kesari starts to leave the sides of pan, add 2 tsp pf ghee, mix well & switch off the flame. Transfer to the ghee greased plate. No problem if the kesari is not thick, it will thicken as it turns warm.

Enjoy !

Note

I used rava and sugar in the ratio of 1:2. You can reduce to 1.5 cups if you want mild sweetness.

Adding more water makes the kesari soft. So I used 1:5 rava and water.

Oil helps to maintain the texture of kesari and prevent its from hardening. So do not skip it. Use unflavored oils like refined oil or olive oil. Never use groundnut oil/Kadalai ennai.

If you don’t like eating pineapple pieces in the kesari, chop it very finely so that it will mash up while cooking and you won’t get pieces in your mouth. You can also try grinding them coarsely.

If you don’t have pineapple essence, skip it or add cardamom crushed seeds if you like.